Step 1

Preheat your grill to 225°F.

Step 2

Season your roast with the SPG and rub into all sides of the meat. Place the meat on the grill.

Step 3

Cook the roast until the internal temperature reaches 160°F, spritzing with the apple cider vinegar (ACV) every hour.

Step 4

Once the roast reaches 160°F, wrap in foil and pour in several tablespoons of the ACV with the meat. Wrap tightly, so none of the liquid can escape.

Step 5

Bump up the grill temp to 250°F and continue cooking, wrapped, until the internal temperature reaches 205°F (or is probe-tender).

Step 6

Remove from the grill and let rest. Reserve the liquid from the foil packet when you open it up.

Step 7

Slice and serve with the braising liquid and some tangy barbecue sauce.